Buttermilch Walnussbrot
Sourdough:
130 g rye Wholemeal
130 g water (lukewarm)
12-15 g starter
Predough (over night in fridge)
60 g wheat wholemeal
60 g wheat bakersflour
1 g yeast
(give it a warm start for an hour or so at 30°C, than put into fridge)
Cooking piece (can also just work over night)
80 g kibbled rye
120 g boiling water
11 g salt (2 heaped tsp)
Soaking piece (soak at least 2 hrs)
70 ml buttermilk
100 g walnuts coarsly chopped, roasted
Main Dough:
Sourdough, pre-dough, cooking- and soaking piece
140 g rye
80 g wheat wholemeal (or 1/2 wholemeal, 1/2 bakersflour)
5 g yeast (optional)
1 TBS Walnut oil
Mix ingredients and knead slowly for about 7 min. After 5 min add walnuts.
Rest 30 min
Knead briefly, form loaf and put into Benetton
After 60 min (with yeast) or without yeast accordingly longer (about 2-3 hrs)
cut bread, moisten it with brush and give into 240°C preheated oven.
Bake 240°C falling to 180°C for 60 mins.
Sadly my bread got stuck onto the Benetton and I first thought.. I am NOT putting that into my blog! But than again: it gave me a LOT comfort and encouragement, to see the messed up breads of other (good!!!) bakers. So: here it is.
It tasted really nice and the walnuts give it a slightly purple tinge!
Because I loooooov crust, I actually liked the messed up part ;)... Weired Germans we are.
I will try this one more often until it looks as I like it to look :D. This time I made it without yeast.
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